How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Spring Bonnet Cookie Torte?

You need 17 ingredients. The key ingredients include: 3/4 cup butter, softened, 1-1/2 cups sugar, 2 eggs, 3/4 teaspoon vanilla extract, and more.

Is Spring Bonnet Cookie Torte suitable as baking & desserts?

Yes, Spring Bonnet Cookie Torte falls under the Baking & Desserts category and is a great choice for this type of meal.

How do I store leftover Spring Bonnet Cookie Torte?

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Spring Bonnet Cookie Torte Recipe

Name: Spring Bonnet Cookie Torte
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup butter, softened; 1-1/2 cups sugar; 2 eggs; 3/4 teaspoon vanilla extract; 3 cups all-purpose flour; 1-1/2 teaspoons baking powder; 3/4 teaspoon salt; 1 cup vanilla or white chips; 1/4 cup half-and-half cream; 1 cup heavy whipping cream, whipped; 1 teaspoon vanilla extract; 1/2 cup butter, softened; 1/2 cup shortening; 4 cups confectioners' sugar; 2 tablespoons heavy whipping cream; 1 teaspoon almond extract; Pink or red liquid or paste food coloring

1

In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and vanilla. Combine the flour, baking powder and salt; add to creamed mixture and mix well. Form seven balls, using 1/4 cup of dough for each. Form three balls, using about 1/2 cup of dough for each. Cover and refrigerate for 1 hour.

2

Sprinkle each ball with sugar and place each one between two sheets of waxed paper. Roll smaller balls into 6-in. circles. Roll larger balls into 9-in. circles. Remove top sheet of waxed paper and flip invert circles onto ungreased

3

. Remove waxed paper; prick cookies with a fork.

4

Bake at 350u00b0 for 8-10 minutes or until the edges are lightly browned. Carefully loosen cookies and cool on paper towels.

5

In a small heavy saucepan or microwave, melt chips and half-and-half; stir until smooth. Cool to room temperature. Combine whipped cream and vanilla; fold into melted mixture.

6

To form bonnet brim, layer 9-in. cookies on a serving platter or Covered board (about 15 in. square), spreading 1/2 cup filling between layers. For crown, spread 1/4 cup filling on the bottom of one 6-in. cookie and center cookie on top of the 9-in. layer. Layer remaining 6-in. cookies, spreading 1/4 cup filling between layers. Refrigerate overnight.

7

For frosting, in a large bowl, beat butter, shortening and sugar on low speed until blended; beat on high for 5 minutes. Reduce speed to medium. Gradually add cream and extract; beat until smooth. Set aside 3/4 cup; tint remaining frosting pink.

8

Spread pink frosting over top and sides of cookies. Cut a small hole in the corner of pastry bag or heavy-duty resealable plastic bag; insert star pastry tip #20. Fill bag with white frosting. Holding bag at a 45u00b0 angle, form shell border at base of bonnet. Using the same tip, form a reverse shell border on top of bonnet.

9

Using another pastry bag, basket weave pastry tip #48 and white frosting, hold bag at a 45u00b0 angle to form a ribbed border at base of crown. Decorate with silk flowers on one side of bonnet. Tie a piece of ribbon into a bow and place on opposite side of bonnet.

Spring Bonnet Cookie Torte

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